- DILKHUSH BIRYANI -

Back

INGREDIENTS: PRATEEK Basmati Rice 400 g Chicken 700 g Ginger-Garlic Paste 40 g Milk 200 ml Ghee 200 g Salt to Taste Yoghurt 200 g Cardamom (green) 1 g Bayleaf 2 Cardamom (powdered) 2 g Mutton Keema 500 g Onion (sliced) 200 g Cream 150 g Egg 4 Red-Chilli Powder 10 g Lemon 3 Cloves Cinnamon (all whole) 1 g Mace (powdered) 2 g Eggs to Garnish 2

METHOD: Cook PRATEEK Basmati Rice till 3/4th done. Make Mutton Keema, add seasoning & a pinch of Javithri & Elaichi powder to it. Add eggs & rub thoroughly. Make into small olive sized balls & keep aside. Cut the cleaned chicken into twelve pieces. Temper the whole spices, add sliced onion. Brown them. Add ginger-garlic paste, beaten yoghurt, then chicken pieces & saute for a while. Check seasoning add water, add cream & chicken. Add few drops of Kewra. Take out some gravy, add water & cook the mutton balls gently over slow fire. Now add in half cooked rice to the chicken. Put on ‘dum’ alongwith mutton balls over slow fire. Add a little saffron. Garnish with chopped coriander.